I don’t own a crepe pan. If I stuff one more appliance, utensil, pot or pan into my kitchen it will spontaneously combust.

It will also qualify me to be on Hoarders.

Up until New Year’s Eve, I had never eaten a crepe. I know, I know – what kind of foodie am I?

Then Barb made those fantastic, addicting ice cream crepes, and I’m not sure if I should hug her or hate her for introducing me to crepes. After all, we did eat then entire pan of ice cream crepes that she helped me make the next day. And by we, I really mean I.

And on New Year’s Eve, my husband had 6 of her crepes for dessert. I definitely have a partner in crime.

Since I had never made crepes before, I was struck with fear that they would turn out terribly. I can’t make pancakes. I can’t make omelets. For some reason, I felt like both of those things were prerequisites to making crepes.

Oh, and the big one – I HAVE ZERO PATIENCE. What is patience? I don’t even know what that word means. And no, I don’t want to learn. I’d rather sit in my pool of ignorance and throw tantrums mid-cook.

Thank goodness Barb was there to take me down a notch.

My husband was thankful, too.

Anyway …

These crepes are fabulous. I’ve mentioned Barb’s husband, Jack, before and told you what an amazing chef he was. He also headed up the US Olympic chef team for many years – if that doesn’t scream ‘incredible food’, what does?

So, one bright, sunny morning in early January, Barb taught me how to make crepes. Yes – there are a few discrepancies in that sentence, because ‘bright,’ ‘sunny,’ and ‘January’ aren’t exactly the proper words to describe Pittsburgh.

Oh, well. I thought you needed a visual.

Since I do not own a crepe pan, I used a large skillet. This ensured that the edges would not be rounded or flipped over. Barb taught me that. Thanks, Barb.

Heat the skillet on medium heat. The first crepe is almost always a ‘test’ crepe. Once you get going, the remaining crepes will turn out beautifully.

Using a 1/4 cup measuring cup, scoop out the batter and pour it into the skillet. This way, all of our crepes will be around the same size.

Pour it into the pan like so:

Now comes the fun part. Or, if you are Type A like myself, the anxiety-inducing part that causes slight panic attacks.

Pick up the pan and swirl that baby around:

Until it looks like this:

Then, allow it to cook for about 30 seconds to 1 minute. You will definitely be able to tell when it is finished. You have 2 options: 1.) Let it cook fully on one side and remove it from the pan, or 2.) Flip it once which gives the other side a golden-brown color. Either way works perfectly fine.

To remove the crepe from the pan, lightly slide a spatula under one side. It may feel like it will break, but it won’t!

They come out looking pretty, like so:

Place a piece of wax paper on top of each crepe while finishing up with the remaining batter. This ensures that the crepes won’t stick together and rip apart.

Then, do naughty, mouth-watering, waist-fattening thing to it, like this:

You are most likely going to see many more crepe recipes pop up, due to my wild obsession with them.

Until then, try out this incredible recipe from Barb. They truly are the best crepes ever. Thanks, Barb! :)

Fun post!! Crepes were one of the first foodie items I learned as an introduction to stove top cooking in my moms kitchen when I was a child. She used crepes for many an Italian dish.. manicotti for every Christmas celebration. Sunday brunch for other delectable fare. But I never tire of eating them or reading about them! :)

This is the way my mom and all my friends make crepes, back in Ukraine we never had crepe pans and we always ate the best crepes I ever had. Now a days there are to many equipment out there that is totally not needed.

Yay the recipe! So, I thought I’d share something while on the crepe wave length. If I can get my stomach to shut up after looking at far too many recipes on this blog….While in Can Cun last year, the resort we stayed at had a crepe restaurant. They made the most amazing dishes with crepes. When I read the menu I thought how disgusting it sounded to have chicken in a crepe because crepes are for dessert, right? SOOOOO so so so wrong. I ordered a chicken crepe with a white sauce that was so unreal I have yet to find a place that makes such a thing. My heart stops every time I hear of a crepe place around town. You must try something like this and let me know what you come up with. Savory crepes… mmmm

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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